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Sunday, March 21, 2010

It was more than a month ago that I posted the Friday Night Photos of the Superbowl Party food from the Denny family Superbowl party and people asked for the recipe for Nefi's Pork and Green Chile Stew. When I started tracking down the recipe I discovered that Nefi is the kind of cook who doesn't follow an exact recipe, but Nefi's sister (and my sister-in-law) Lisa got the list of ingredients from him, and I came up with this recipe, which is close to what he made. I tested it out on a couple of people who dropped by, and they all agreed it was good, but a little on the spicy side (!) so next time I'd use a smaller can of diced green chile peppers. Of course, if you like the heat, go ahead and use the large size when you make it. We ate this with some sour cream on top, which probably isn't traditional, but it did taste good.

I used pork sirloin chops that I had in the freezer, and after I trimmed off most of the fat (that you see in the back) I had 2 pounds of cubed pork.

Heat the olive oil in a large frying pan and cook the pork until it's well browned, about 8-10 minutes, seasoning with salt and pepper. You may need to do this in two batches if your pan isn't big enough.

Add the browned meat to the crockpot, then deglaze the pan with 1/2 cup of water, and pour it over the meat.

Wipe out the pan with a paper towel, then add the other tablespoon of olive oil and saute the onions for about 5 minutes, until they are starting to brown. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more.

I used a 3.5 quart slow cooker for this recipe, but a 3 quart size would also work.

Instructions:

Trim all visible fat from the pork chops and cut into cubes not bigger than 1 inch square. Heat 1 T olive oil in a large heavy frying pan, and cook the pork until it's well browned, about 8-10 minutes, seasoning with salt and fresh ground black pepper to taste. (You may need to brown the meat in 2 batches if your pan isn't big enough to cook it without the pieces of meat being crowded.)

Put browned meat into crockpot and add 1/2 cup water to the pan, scraping off browned bits from the bottom, then pour the liquid over the meat in crockpot.

Wipe out the frying pan with a paper towel, then heat 1 T olive oil, add chopped onions and saute until they start to brown, about 5 minutes. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more. Add 2 cans Ro-tel Tomatoes with Mild Green Chiles and the can of diced green Anaheim chiles and simmer 5-10 minutes until most of the liquid has evaporated.

Add the onion-tomato mixture to the crockpot. Stir in 2 T fresh-squeezed lime juice and let cook on low for 4-6 hours, or until pork is tender and flavors are well blended. Serve hot, with sour cream to top it if desired.

It's important to trim the pork chops well if you're making this recipe for the South Beach Diet, or use pork loin chops which have less fat. Otherwise, everything here is a low-glycemic ingredient, and this would be approved for all phases of the diet.

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I'm going to try this with chunks of chicken instead of the pork. As I'm still new to crockpot cooking, I'm always on the lookout for recipes like these that teach a method of using the crockpot as well as a specific recipe. The photos are mouth-watering! (Oh, and for me, the full dose of Ro*Tel, please.)

Kalyn, thank you SO much for this recipe. I've been trying to find a pork stew recipe forever, and this looks terrific. Def going to try it, I've even got a pork loin in the freezer just waiting. :) Thanks again!

Erica, the day I made it some family members showed up and we just ate it with sour cream, nothing on the side. But some whole wheat tortillas would be good with this. I would also love it with Spicy Mexican Slaw (use the search if you want to find that recipe.)

Green chile (New Mexican style)is a staple in our house. It's typically served with rice and beans or smothered over a burrito and topped with lettuce, tomatoes and cheese. For South Beach, it can be eaten with a side of beans and maybe a simple salad. I eat it with eggs alot. For more flavor, use the bone while cooking. I'm so glad you posted this though. And, of course this is the BEST with Hatch chiles. Great post Kalyn!

Kalyn: Thanks for "publishing" me! I know feel like I'm somebody. :-) As some postings said, Hatch Green Chili is the best. I made mine with fresh Hatch Green Chili (actually it was frozen from the 30 lbs I bought back in August). You can find Hatch Green Chili in cans (Smith's usually). I'm already running low of what's in my freezer so I can to use the cans. Hats off to my mom in NM who taught me (and still teaching me) how to cook.

Looks similar to chile verde that I make. I raise tomatillos, so I like adding them to the mix.Instead of sour cream on top, I like crumbling a bit of queso fresco, which you can find in most supermarkets here in Salt Lake.

Made it just now. Very good recipe. I used fresh Anaheim chiles instead of canned and had to use a separate can of jalapeno peppers and diced tomatoes (since i couldn't find the Ro-Tel brand in my grocery store). I also added some red bell pepper to the onions. And also added some cilantro near the end of the crock-pot cycle to add some additional flavor.

Amazing! I grilled the pork and used cheap pork chops bone-in, covered them with steak seasoning and cumin. added them whole to the crock, and during the last hour, I added a box of Zatarans spanish rice. It added such a great flavor to an already awesome meal. Thank you for the recipe!

I thoroughly enjoy your blog. Since finding it, I've managed to make many delictable items. I'm wondering, however, if you have a traditional chili verde recipe. I've used your search feature, but no success.

Long time reader, first time commenter here...I made this today and it was amazing! I added some kale about halfway through the cooking time and it really rounded out the meal for us. I love kale in stews and soups. What a perfect and easy fall dinner to come home to after a long day. Thanks so much for the recipe.

This recipe turned out great!! I didn't think that the rotel provided enough sauce, and the color wasn't what I was looking for, so I added 2 4 oz cans of green tomatillo salsa. I also threw in some extra kale and collard greens I had on hand. It really hit the spot!! With the additions, this is one for the cookbook!

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